Effects of Fermentation Conditions on the Pennisetum purpureum Decoction with Kombucha

• Main Authors: Huei-Wun Fong, 馮慧文
• Other Authors: Ming-Shyong Wang
• Format: Others
• Language: zh-TW
• Published: 2017
• Online Access: http://ndltd.ncl.edu.tw/handle/jzug43

碩士 === 嘉南藥理大學 === 保健營養系 === 105 === Pennisetum purpureum is a new species and has been named as Pennisetum 5th by the Tainan National Livestock Research Institute. Pennisetum contains high level of anthocyanins and polyphenols which owned antioxidant effect. In this study, we investigated the effects of different culture conditions on the fermentation of pennisetum purpureum decoction with kombucha . We will discuss based on different temperatures, adding alcohol and different types of sugar on the addition of Kombucha of Pennisetum extract. The extract of pennisetum purpureum decoction is the most stable at 25℃. Moreover, in the case of adding 10% of different kinds of sugars to the extract of pennisetum purpureum decoction, the anthocyanin is the most stable. The optimum stability was found in the fermentation broth containing 0% and 5% alcohol in 25% culture at different concentrations of alcohol.